Brussels Sprout Salad Recipe

Name: Brussels Sprout Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Brussels sprouts, ends trimmed and sliced into quarters; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 5 big handfuls baby arugula (5 to 6 cups); 1 Fuji or Gala apple, diced; 1 cup red seedless grapes, sliced in half; 1/2 cup crumbled feta cheese; Simple Vinaigrette, recipe follows; 3/4 cup olive oil; 1/4 cup red wine vinegar (or your choice of vinegar); 1 tablespoon Dijon mustard; 1 shallot, minced; Kosher salt and freshly ground black pepper

Servings: persons

1 pound Brussels sprouts, ends trimmed and sliced into quarters
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 big handfuls baby arugula (5 to 6 cups)
1 Fuji or Gala apple, diced
1 cup red seedless grapes, sliced in half
1/2 cup crumbled feta cheese
Simple Vinaigrette, recipe follows
3/4 cup olive oil
1/4 cup red wine vinegar (or your choice of vinegar)
1 tablespoon Dijon mustard
1 shallot, minced
Kosher salt and freshly ground black pepper

1
Preheat the oven to 400 degrees F. Line a baking sheet with foil for easy clean up.
2
Add the Brussels sprouts to the prepared baking sheet, drizzle with the olive oil and season with salt and pepper.
3
Toss everything together.
4
Roast the Brussels sprouts until tender, 30 to 35 minutes.
5
Add the arugula, apples, grapes and feta cheese to a large salad bowl.
6
Add roasted Brussels sprouts and toss everything together.
7
Drizzle with about 1/2 cup of the Simple Vinaigrette.
8
Toss everything together.
9
Add the oil, vinegar, mustard and shallots to a jam jar and shake it up.
10
Taste for seasoning and adjust as necessary with salt and pepper.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound Brussels sprouts, ends trimmed and sliced into quarters, 2 tablespoons olive oil, Kosher salt and freshly ground black pepper, 5 big handfuls baby arugula (5 to 6 cups), and more.

Yes, Brussels Sprout Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Brussels Sprout Salad

How did you like this recipe?

Frequently Asked Questions